Traditional Green Gram Idli & Dosa | "No Rice" Idli Dosa | Protein Idli Dosa recipe with detailed snaps and step by step procedure.
Green Gram Idli and Dosa Batter is yet another traditional treasure that packs protein and fibre with it. These beautifully brownish pieces of fluffy thing are no lesser in taste and softness than the usual white Idli. The dosa prepared out of this batter can be super crispy or super-soft depends on your need. The best thing about this recipe is that it doesn't need any kind of rice in it.
Yes! The TWO nutrient-packed ingredients 'Green gram' and 'Black gram' are soaked enough to get grind into a fine batter, and then the fine batter is fermented properly to get the beautifully brown Idli and Dosa. To this traditional batter, I give a Spice twist by adding simple yet flavoursome masala powders to make it taste even more yummy. Having said that, Idli and Dosa can be prepared without adding any masala powders.
What do I add to make this Traditional recipe so Special?
- In addition to the two super-heroic ingredients, two tablespoons of rice flakes are what I add along to get fail-free fluffiness in Idli and Super crispiness in Dosa.
- Also, a few powdered flavoursome spices like pepper, cumin, red chillies and coriander seeds are added to the batter to spice up the batter. Though adding spice powders are completely optional, I suggest adding them to get the super taste in the end-product.
These protein-packed Idli and Dosa is loved by my family members and is my kid's favourite too. The spongy Idli with a lovely tint of brown and a subtle hint of spices is irresistible when accompanied with coconut chutney. Addedly, the soft dosa delights the family with or without spice powders.
The crispy dosa is the best thing to offer the kids that tastes super yummy with the spicy notes of the spice powders. Do you know? Making crispy dosa is an art. Making a thin disc, spreading the oil throughout, allowing to roast the dosa fully over a low flame are the techniques involved in making a super crispy dosa. That too, making protein-rich crispy crepes for my family is a pure bliss. The beautifully roasted crepe has to be cut from the center inorder to get it rolled and plated as a standing cone. And yup! my style of plating the crispy dosa ends there.
Can I use Urad dal instead of Whole black gram?
- Yes! Urad dal can be used instead of black gram.
- The
whole black gram has more fibre content and is more nutritious than the
urad dal. Traditionally, black gram is used and is what I suggest to
make the batter.
Though the ingredients are simple, they offer plenty of goodness. They should be soaked well, grind well and fermented well to enjoy them as healthy outcomes with perfection in taste and texture. So, let us know 'what to do' and 'what not do' before we look into the recipe.
What to do and What not to do:
- Soak green gram and black gram
for at least 5 hours to get grind easily in the mixer or grinder.
More the soaking time, more easy the grinding process would be. Soaking
them overnight could be a wise idea.
- While grinding, add water
little by little. This helps in getting the fluffy batter. Grinding the
batter in a grinder paves the way for a fluffy batter as the batter is
aerated while grinding. If using a mixer jar, grind by running the mixer
in pulse mode.
- A few unground skins of soaked green gram and
black gram are perfectly fine as they won't hinder the softness of Idli
and crispiness of Dosa.
- Ferment the batter in a warm place for no less than 8 hours to get super soft health-packed idli. Keep in mind, the batter has to rise a little before you start playing with the batter.
- Adding rice flakes while soaking helps in getting the right softness in the end products.
- Do
not forget to grease the idli plate with oil before the batter is
filled up as the steamed Idli may get sticked to the idli plate. While
taking out the Idli, dip the spoon in a cup of water, and then take out
the idli with that spoon from the plate.
- Adding spice powders
really amp up the flavour and so, I suggest adding them to get a punch
in the taste of healthy Idli and Dosa.
So, the ONE BATTER prepared out of TWO super-powerful INGREDIENTS can be transformed into a fluffy spongy Idli, super soft dosa and super crispy laced dosa which never fails to gift you the right needed nutrients. The end-products are not only tasty but also very healthy loaded with protein and fibre.
The best recipe that makes healthful breakfast is revealed here. Get ready to add this traditional recipe to your daily diet. Enjoy the batter in the way of steamed fluffiest thing or crispy lacy crepes or super-soft dosa.
Furthermore, the proportion of green gram and black gram should be kept 1:1 to achieve super softness in the Idli. The batter can be prepared ahead and used for a period of one week if it is kept in the refrigerator. I usually make a big batch which I refrigerate to use throughout the week.
Check out some other healthy recipes below:
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⏲ Soaking Time: 5 to 6 hours
⏲ Fermentation Time: 8 hours
⏲ Cooking Time: 15 minutes per batch of Idli, 2 minutes per Dosa
🍴 Servings: 7 to 8
Traditional Green Gram Idli & Dosa
The one batter prepared out of two power-packed ingredients "Green gram" and "Black gram" that serves as the steamed soft Idli, crispy dosa or soft dosa.
What do you need? [1 cup = 200 ml] - Green gram - 1 cup
- Black gram - 1 cup
- Rice flakes - 2 tablespoons
- Crystal salt - 1 tbsp or adjust to taste
- Hing - 1/4 tsp (optional)
- Pepper powder - 1/2 tsp (optional)
- Cumin powder - 1/2 tsp (optional)
- Red chilli powder - 1&1/2 tsp (optional)
- Coriander powder - 1 tbsp (optional)
- Water - as needed (for soaking and grinding)
- Oil - as needed (for greasing idli plate & for making dosa)
Steps Involved:
- Take green gram, black gram and rice flakes in a big bowl.
- Wash the ingredients twice or thrice with water, and allow them to get soaked in enough water for 5 to 6 hours or preferably overnight.
- Drain off the water completely, and grind them to a batter adding water little by little gradually.
- Mix salt with the batter.
- The batter should be allowed to get fermented in a warm place for about 8 hours.
- Add hing, pepper powder, cumin powder, red chilli powder and coriander powder to the batter and mix.
- Grease the idli plate, fill the moulds with the batter, and steam them for 15 minutes to get soft fluffy Idli.
- Grease the skillet, pour a ladle full of batter, spread it to a circular disc, allow to cook, and flip over to cook the other side to get nicely cooked Dosa.
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For
comforting the easy understandability of the recipe, the
step by step detailed procedure, along with the picture is shown
below:
Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of green gram in a bowl.
- Take a cup of black gram in the same bowl.
- Add 2 tablespoons of rice flakes to the bowl. Either thin or thick kind of rice flakes works fine for this recipe.
- Wash the ingredients twice or thrice or until the lingering dust goes away.
- Soak them in enough water for 5 to 6 hours or preferably overnight. The whole grams take pretty good time to get soaked well. The better they soaked, the better they get grind into a smooth batter.
- Grind them into a fluffy batter by adding water little by little in intervals.
- Add crystal salt to the batter and mix well.
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